Eva Marie Saints Apple Pie Recipes

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DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h38m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons butter
2 pounds Granny Smith apples, sliced 1/2-inch thick
2 pounds Macintosh Apples, sliced 1/2-inch thick
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 recipe Pie Dough, recipe follows
1 egg, beaten
4 ounces Wisconsin Sharp Cheddar, grated
8 scoops vanilla ice cream
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
5 tablespoons ice water

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.
  • Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.
  • Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.
  • Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

EVA MARIE SAINT'S APPLE PIE



EVA MARIE SAINT'S APPLE PIE image

Categories     Fruit     Dessert     Bake     Thanksgiving     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 7

1 & 1/2 pounds Pippin or Granny Smith apples (about 4 small), peeled, quartered, seeded, very thinly sliced.
1 cup cold water
3 tablespoons fresh lemon juice
1 cup all purpose flour
1/2 cup (1 stick) diced unsalted butter, room temperature
1 cup sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350F. Butter 9-inch diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice; let stand 10 minutes, stirring occasionally. Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish. Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkly remaining dough bits over apples. Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.

TOM'S MOM'S APPLE PIE



Tom's Mom's Apple Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h55m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups sifted all-purpose flour, plus extra for bench flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup cold lard (about 4 ounces), broken up into small pieces
2 teaspoons apple cider vinegar
1/3 cup cold water
1/4 cup light brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
5 Granny Smith apples (about 1 3/4 pounds), peeled and cut into 1/4-inch slices
1 tablespoon fresh orange juice
2 tablespoons unsalted butter, cut into 1/4-inch pieces
8 ounces cold mascarpone
3/4 cup cold heavy cream
1/4 cup confectioners' sugar

Steps:

  • For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
  • Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
  • Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
  • For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
  • Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
  • Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
  • Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
  • Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
  • For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
  • Cut the pie into slices and top with the mascarpone whipped cream.

MARIE'S DIABETIC APPLE PIE



Marie's Diabetic Apple Pie image

Make and share this Marie's Diabetic Apple Pie recipe from Food.com.

Provided by Hobittual

Categories     Pie

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

3 lbs apples (Ida Red or Jonathan Red, or any good pie Apple)
2 refrigerated pie crusts
3 cups unsweetened apple juice
1/2 cup margarine
2 tablespoons white flour
1 tablespoon cinnamon
1/2 cup Splenda sugar substitute
1/4 cup 1% low-fat milk (for brushing)

Steps:

  • Peel and slice Apples.
  • Dust apples with the Splenda and the Cinnamon, set aside.
  • Line a greased, 9 inch Deep dish Pie plate with one of the pie crusts.
  • In a saucepan, melt 1/2 stick Margarine, add flour to make a roux.
  • Add apple juice.
  • Cook, stirring constantly until smooth and thickened like a custard.
  • Set Roux aside to cool for 10 minutes.
  • Arrange Apple slices in the Pie crust, heaped in the middle.
  • Dot the apples with the remaining Margarine.
  • Spread the warm roux over the Apples.
  • Cover with the 2nd Pie crust, vent the crust and brush with skimmed milk.
  • Bake at 375°F/190°C for 50-60 minutes until golden brown.

Nutrition Facts : Calories 271.9, Fat 14.8, SaturatedFat 3.6, Cholesterol 0.2, Sodium 229.9, Carbohydrate 35.1, Fiber 3.3, Sugar 19.7, Protein 1.7

EVA MARIE SAINT'S APPLE PIE



EVA MARIE SAINT'S APPLE PIE image

Categories     Fruit     Dessert     Bake

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Pippin or Granny Smith apples (about 4 small), peeled, quartered, seeded, very thinly sliced
1 cup cold water
3 tablespoons fresh lemon juice
1 cup all purpose flour
1/2 cup (1 stick) diced unsalted butter, room temperature
1 cup sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350. Butter 9-inch-diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice; let stand 10 minutes, stirring occasionally. Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish. Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle remaining dough bits over apples. Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.

BILL YOSSE'S WHITE HOUSE APPLE PIE



Bill Yosse's White House Apple Pie image

Came across this in The Seattle Times. Pie without an exquisite crust is simply not the real thing. They said, "White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama." This recipe is adapted from Bill Yosses, White House Pastry chef - hope this version is as good as the one being served in the White House. Note it makes use of lard, the secret of all great pastry. Just in time for prime pie making! Use a good cooking apple for this pie.

Provided by Busters friend

Categories     Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
10 ounces unsalted butter, cold, cut into small chunks
3 ounces lard, cold, cut into small chunks
1/2 cup ice water
2 lbs apples, peeled, cored and cut into chunks
1 cup sugar
1/2 cup honey
1/3 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 lemon, zest and juice
1 egg
1 teaspoon salt
sugar, for sprinkling

Steps:

  • To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
  • Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
  • To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
  • When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
  • Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
  • Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
  • When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
  • Roll out the second disc of dough to about 12 inches.
  • In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
  • Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
  • Let cool for 1 to 2 hours before serving.

MISS HATTIE'S APPLE PIE



Miss Hattie's Apple Pie image

A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.

Provided by lenoirlady

Categories     Apple Pie

Time 2h

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
12 unpeeled Granny Smith apples, cored and quartered
1 cup white sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon freshly grated nutmeg
3 tablespoons butter
3 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
  • On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
  • Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g

BETH HOWARD'S APPLE PIE



Beth Howard's Apple Pie image

When forced to choose my favorite pie, I go with classic apple. I love the combination of a buttery crust, apples, sugar and cinnamon.-Beth Howard, Eldon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 14

BASIC PIE CRUST:
2-1/2 cups flour (white all-purpose)
Dash of salt
1/2 cup butter, chilled
1/2 cup shortening
Ice water (fill 1 cup but use only enough to moisten dough)
APPLE FILLING:
7 to 8 large Granny Smith apples, peeled (depending on size of apple & size of pie dish, have about 3 lbs. available)
3/4 cup sugar
4 tablespoons flour
Dash of salt
1 to 2 teaspoons cinnamon (depending on how much you like)
1 tablespoon butter (put dollop on top before covering with top crust)
1 beaten egg (you won't use all of it, just enough to brush on pie before baking)

Steps:

  • In a deep bowl, work the butter and shortening into the flour and salt with your hands until you see marble-sized lumps form. Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of "fluffing" the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a "squeeze test" and when it holds together you're done. Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in half, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess crust to about 1 inch from the dish edge with a scissors., Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollop of butter on top, cover with top crust, seal and crimp edges, then brush with beaten egg (this gives the pie a nice golden brown shine; be careful not to let egg pool in crevices.) Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15-20 minutes. Turn oven down to 375 degrees and bake for another 30-40 minutes until juice bubbles. Keep an eye on it as it bakes. If it gets too brown, turn down the temperature. To be sure it's done, poke with a knife to make sure apples have softened. Do not overbake or apples will turn mushy.

Nutrition Facts : Calories 540 calories, Fat 26g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 150mg sodium, Carbohydrate 72g carbohydrate (35g sugars, Fiber 3g fiber), Protein 6g protein.

AUNT CAROL'S APPLE PIE



Aunt Carol's Apple Pie image

Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world!...no competition in our family! This recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

Provided by Jo Ann Taylor

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 pounds Granny Smith apples
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup all-purpose flour
2 tablespoons butter
1 tablespoon white sugar
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
  • Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
  • Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

Nutrition Facts : Calories 492 calories, Carbohydrate 81 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 50.7 g

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From sweetrecipeas.com


OLD-FASHIONED APPLE PIE - CHEF MICHAEL SMITH
Preheat your oven to 375 °F (190 °C). Toss the apple slices with the brown sugar, flour and cinnamon. Add the apple mixture to the bottom crust. Roll out the remaining smaller piece and …
From chefmichaelsmith.com


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